• Method

 

A Bannock is a traditional Scottish bread, made from simple ingredients and cooked on a girdle – or more likely today in a frying pan. Serve warm for breakfast, with soup at lunch time, or at any time of day with butter and jam.

Method

1. You can either buy oat flour, or pulse porridge oats in a blender until they reach a flour-like consistency.

2. Combine the plain flour, oatflour, salt and cream of tartar in a large bowl.

3. Measure the buttermilk into a jug and stir in the bicarbonate of soda. When it is frothy pour it into the bowl of dry ingredients. Mix using a wooden spoon or hand to make a soft dough.

4. Tip the dough onto a worktop lightly dusted with flour.

5. Divide the dough into two equal pieces and roughly shape each piece into a ball, then flatten to approximately 1cm thick either by pressing down with your hands or rolling it with a rolling pin.

6. Cut each round into 4 quarters (farls).

7. Put a girdle or frying pan on a medium heat. When it is hot and ready, grease with a paper towel wiped in butter or oil.

8. Using a palette knife place the quarters together on the girdle or frying pan. They will bake into a batch that can be torn apart.

9. Cook for 4 – 6 minutes, when ready flip the batch and cook for another 4 – 6 minutes.

10. Lay a clean tea towel on top of a wire rack near the girdle.

11. Lift the Oat Bannocks with a palette knife off the heat and place them on the tea towel. Wrap them up to keep warm – they are best eaten warm on the day they are made.

If you’d like to try your hand at making these bannocks in one of Scotland’s oldest bakeries, Campbell’s Bakery in Crieff offer Outlander-inspired baking classes. Award-winning, 7th generation baker Iain Campbell, shares his wealth of knowledge with visitors in his family’s working bakery. As well as making Outlander bannocks, you could try your hand at making  handmade shortbread, oatcakes, or Selkirk bannocks. Classes are fun and completely tailored to the group.

Have you entered our fantastic Outlander competition yet?

 

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